Adapted from Girl Verus Dough

Makes 1  cob. 

This is the perfect accompaniment with a certain name brand tinned tomato soup. It’s no-knead and a great make-ahead for a brunch.

I have also just realised I’ve been spelling it as “tumeric”. 5 points will be deducted from Gryffindor.

  • 3 cups all-purpose flour, plus more for shaping
  • 2 teaspoons sea salt
  • 1 teaspoon active dry yeast
  • 1½ cups warm water (about 43, 45 degrees c)
  • 2 tsp fennel seeds
  • 1 tbsp turmeric

Instructions:

  1. In a large bowl, whisk flour, salt, yeast, turmeric and fennel seeds until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
  2. Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.
  3. Heat oven to 450 degrees F. Once oven is preheated, place a cast iron enamel pot (with cover) in oven 30 minutes before baking.
  4. Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes. If your dough looks like it’s starting to overproof, reshape the dough and allow to rise.
  5. Remove cast iron from the oven. Uncover dough and carefully transfer to cast iron, with parchment paper beneath. Cover and return to oven.
  6. Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Allow to cool before slicing.

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